A true staple recipe, the traditional scramble is one that can be transformed into many different meals. Perfect for making ahead of time and eating throughout the week. I love to change it up each time I make it, adding whatever vegetables I have on hand. Tofu scramble is a great way to make a cheap and filling dish that only gets better the next day. I personally love to serve it with toast, tortillas, throw it on a salad or mix it up in a stir-fry. You can’t go wrong with either!
The great thing about tofu scramble, aside from being quick to make and very affordable, you can get as creative with it as you would like. Adding in leftover vegetables, adjusting the spices or incorporating different elements. If you’re looking for a migas inspired version, add in fresh cilantro, diced tomatoes and extra ground cumin. I love to top it off with avocado, black beans and a simple lime crema made from cashews.
If you’re allergic to tofu, as I know many of my readers are (or you refrain from consuming soy in general), you can replace it with a rice or lentil base or extra veggies of choice. I know it won’t be the same if you’re trying to achieve an egg-like texture, but it will still taste amazingly. You can even opt for a soy-free Garbanzo Veggie Omelet.
The secret to making a tofu scramble that resembles the color of scrambled eggs? Turmeric! It not only adds a beautiful yellow hue, it kicks up your scramble by providing anti-inflammatory properties. Pairing it with a healthy fat, like coconut oil can also help it’s beneficial elements be absorbed by the body better. The added bonus? You’ve cooked a quick & easy, animal-free meal that’s 100% free of cholesterol. That’s something to get excited about. I promise it’s delicious and worth a try if you’re currently trying to reduce or completely eliminate your egg consumption.
You can even apply this method to making quiche. Which I talk about here. Tofu is incredibly versatile, don’t be afraid to experiment with it. It can take on any flavor you apply. Make sure to press it beforehand so it really absorbs any sauce or marinade you soak it in. You can check out more recipes using tofu here.
Basic Tofu Scramble
- 1 block Extra Firm Tofu, pressed for 5-10 min. (optional)
- 1 Bell Pepper, I used 1/2 yellow & orange
- 1 Zucchini, diced
- 1/4 cup Cauliflower, small diced
- 1/2 Yellow Onion, diced
- 1 tsp Garlic Powder
- 1 tsp Cumin or Chili Powder
- 1/2 tsp Turmeric Powder, optional
- Salt & Pepper, to taste
- Add diced onions to a large skillet on medium heat. Adding 1 tsp oil, as needed (optional). Sauté for 5 minutes or until translucent. If sticking occurs, add a splash of water as needed.
- Add in your crumbled tofu and seasonings. Cook for another 5 minutes, taste and season with salt & pepper as desired.
- Mix in your diced veggies and cook until tender. About 8-10 minutes.
- Serve warm with tortillas, toast or leave as is.
Will keep in an air-tight container for up to a week. Be sure to let cool to room temperature before transferring to storage and refrigerating.For a smokier scramble, try adding more cumin and chili powder. A few drops of liquid smoke and paprika will also help give it a richer flavor. Or you can opt for hot sauce!
Courses Breakfast, Brunch
Cuisine Gluten-free, Vegan
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Fat 5 g
Saturated Fat 1 g
Sodium 140 mg
Total Carbohydrates 7 g
Dietary Fiber 2 g
Sugars 3 g
Protein 11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.